Recipe for Moist Coffee-Chocolate Cake
Ingredients for the Moist Coffee-Chocolate Cake:
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 cups sugar
1 cup cocoa
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup warm fresh milk or evaporated milk
1 cup warm water
1/2 cup vegetable oil
1/2 cup softened butter or margarine
3 tablespoons plain yoghurt or sour cream
2 teaspoons coffee
2 teaspoons vanilla
Ingredients for the Chocolate Cocoa Frosting:
2 cups powdered sugar
1/4 cup butter or margarine – softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup dutch cocoa
1/4 cup thick cream
2 tablespoons raspberry or strawberry puree
Preparation and Method
For the Cake:
Mix dry ingredients in a bowl and set aside.
Combine wet ingredients in a separate bowl and mix it with electric mixer in a low speed until fluffly
Combine dry and wet ingredients in a bowl mixing gently – fold in technique.
Transfer mixture to greased cake pan or cupcake tins.
Bake at 350 degrees F for approximately 40 to 50 minutes.
Bake for approximately 25 minutes if making cupcakes.
Set aside to cool before frosting.
For the Chocolate frosting:
Beat powdered sugar, salt, cocoa and butter until until smooth, using electric mixer in a low speed.
Gradually beat in cream, vanilla and fruit puree to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.